Scheduling Apps For Restaurants
Josh Sapienzabetterchains, shedwool, shedulefly, homebbase, hot schedules, when I work, pulse, orbital shifts, seven shifts, 7 shifts, online scheduling, scheduling apps, scheduling software for restauyrants, scheduling apps for restaurants, ideal staffing levels, restaurant understaffed, restaurant staffing, restaurant cover shifts, short staffed, short-staffed, scheduling software
Walk-Ins Go Down
Josh Sapienzawalkin, walkins, walk-ins go down, lose power, walk in door left open, food gone bad, time, temperature, throw food away, avoid refrigerator broken, repair walk-in, walk-in not cold, not cooling, bad compressor, compressor shot, refrigerator not working, spoiled food
Why You Might Want To Get Into (or Stay in) The Restaurant Business
Josh Sapienzawhy get into the restaurant business, stay in restaurant business, sell my restaurant, quit restaurant, restaurant industry pros and cons, fabric of our communities restaurants, restaurants integral part of our lives, why work in a restaurant?, is restaurant industry good?, how hard is it to open a restaurant, stay in business, addicted to the restaurant business, restaurant industry challenges, restaurant industry life, tough business restaurants, sell my bar, buy a bar, buy a restaurant, open a restaurant, why would you want to own a restaurant, restaurant family, surrogate family, band of misfits, maslow, burnout, burn-out restaurant, burnt out from restaurant, restaurant closing, sellin
How To Handle (Staff) Poachers In Your Restaurant
Josh Sapienzapoaching staff restaurant, steal employees, steal my employees, employees leaving, can't keep staff, can't staff my restaurant, short staffed, recruiting my employees, quit, employees quit, competition working for
How To Deal With A (REALLY) Smelly Guest
Josh Sapienzasmelly customer, smelly guest, stinky customer, stinky guest, homeless man in restaurant, kick out of restaurant smells, smells like urine, horrible body odor guest, horrible body odor customer, BO restaurant, disturbng other guests, disturbing other customers, bad smell, bad bo
Alternative Methods For Tipping Out Staff In The Wake of Increasing Digital Transactions
Josh Sapienzatips, tip out, tipout, paY OUT TIPS, TIPS IN CHECKS, TIPS ON A CARD, TIPS ON CREDIT DEBIUT CARD, RESTAURANT STAFF TIPS PAYING OUT, GIVING TIPS TO STAFF, DISPURSING TIPS, ALTERNATIVE WAYS TO TIP OUT STAFF, CASHOUT, CASH OUT, petty cash, bank runbs restaurant, no money left to tip out, banq, ally, digital banking, venmo tips restaurant staff, branchless banks, RASI, josh sapienza, hospitrality helpline library, technology, free access
Inventory Night: Weighing In On Inventory Apps & Software
Josh Sapienzainventory bnight, inventory night, inventory apps, bar inventory, taking inventory, perpetual inventory, inventory software, inventory apps for my restaurant, restaurant inventory app, hospitality helpline
Restaurant Profit Sharing & Partnership Agreements
Josh Sapienzapartner, restaurant partner, profit sharing, profit sharing agreement, restaurant partnership, restaurant partnership agreement, profit sharting deal, profit sharing restaurant points, tips on structuring a restaurant partnership, how to structure rerstaurant profit sharing, how to not get screwed in a partnership restaurant
Restaurant Branding Deconstructed
Josh Sapienzarestaurant brand, restaurant branding, how to define your brand, what is branding, establishing a brand, hospitality helpline, josh sapienza, design, feel, consistency
How To Structure (or Restructure) a 50/50 Partnership
Josh Sapienzapartnership, 51% partner, 50/50 partners, 50/50 partnership, how to structure a partnership, restaurant partner, what terms partnership restaurant, restaurant partners, draft restaurant partnership, how to draft a partnership, partnership agreement, sample partnership agreement, restaurant roles, roles responsibilities, investor, silent partnert
Things To Consider Before Opening A Second Location
Josh Sapienzaopening, new location, changing name restaurant, new name for restaurant, new concept, opening a 2nd location, opening a second location, frnachising, multiple locations, expanding, franchising
Target Percentages
Josh Sapienzatargets, target percentages, margins, food cost, liquor cost, beer cost, wine cost, labor cost, prime cost, management cost, management payroll cost, payroll cost, controllable, non controllable, paper cost, china cost
How To Successfully Manage Large Parties In Your Restaurant
Troubleshooting A Deck Oven That Doesn't Stay Lit
Changing Gears: From Full-Service To Fast Casual Service
Restaurant Training 101
Restaurant Budget Writing 101
Shopping For Security Systems & Cameras
Restaurant Leasing Guide
"Service Animals" In Your Restaurant
